Apple Cinnamon Muffins

May 3, 2012

These apple cinnamon muffins are a staple in our house – and I would argue they should be in most households. If you opt for a recipe that includes whole grains, fruit and or nuts they can be loaded with great nutrients. I rotate whether they will be breakfasts or snacks and often serve them with some whole fat Greek yogurt to increase satiety and satisfaction – yay for protein and fat!

Opt for mini muffins and they’re a great option for littles. Over the past few years I have adjusted this recipe from the original I was taught by my mother and my original attempt.


  • 1 stick butter, room temperature
  • 4 ounces unsweetened applesauce
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 tablespoons egg substitute
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2 cups whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 small (or 3 med/lg) Granny Smith apples, cored and diced into 1/4″ piece
  • Preheat oven to 350 degrees. Line muffin trays with papers and spray papers with nonstick spray.
  • In a medium-sized bowl sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
  • Cream together butter, sugar, and applesauce. Next whip in the egg substitute, eggs and vanilla extract mixing until light,  airy and well-combined
  • Add dry ingredients to wet in thirds and mix at a gradual speed – you don’t want to over-mix or make a mess
  • Add the diced apples and toasted walnuts in to the muffin batter and fold to incorporate.
  • Fill muffin cups 2/3 full with batter.
  • If you are making mini-muffins, cook them for 18 minutes rotating halfway through. For larger muffins you will need 25 minutes, again rotate the pan halfway through cook time.
  • Let the muffins cool in the pan for 5 minutes before removing to cooling rack to cool completely.
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